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1. The water and oily skin and the shortbread are separately combined into a dough, put in a basin covered with plastic wrap, and let stand for 30 minutes
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2. Divide the oily skin and shortbread into 16 portions, respectively, and knead them into balls (to prevent the surface of the dough from drying out, remember to cover with plastic wrap)
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3. Take a piece of water and oil skin dough, flatten it into a round shape, wrap the pastry dough in the center of the water and oil skin dough, and place it with the mouth facing down
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4. Roll out the wrapped dough into an oval shape with a rolling pin, and roll it up from top to bottom
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5. Rotate the rolled dough 90 degrees and roll it out again into an oval shape (this time the oval shape will be longer than the first time) and roll it up again from top to bottom. Roll all the dough and cover it with plastic wrap and let it rest 15 minute
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6. Take a piece of static dough and roll it out into a round shape. Roll out the material as much as possible, thick in the middle and thin in the surrounding area. Put the custard filling in the center of the dough and wrap it up. After wrapping, press it down with your palm and place it on a baking tray Let stand for another 15 minutes
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7. Then use a knife to make three cuts on the surface of the dough (need to cut through the dough), brush the egg mixture and put an appropriate amount of sesame seeds, put it in the preheated oven, and heat up and down at 190 degrees for 15 minutes until the surface is golden.
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